Paleo Stuffed Baked Eggs Portobello Mushrooms
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Paleo Stuffed Baked Portobello Mushrooms is the perfect recipe. This recipe is hearty, simple and ready in 30 minutes!
Paleo Stuffed Baked Portobello Mushrooms make a hearty meatless meal, and I love how quickly they come together. Seriously, in less than 30 minutes, you can have them plated.
Paleo Stuffed Baked Portobello Mushrooms
I’ve been wanting to make a Portobello ‘burger’ for forever, but my grocery store hasn’t had Portobellos in stock. I was so happy when they finally had them in stock. When I found them I didn’t have them on my menu grocery list. Needless to say, I left the store without getting buns. Then this happened, and I wasn’t about to join the mass of people flocking to the store for milk and bread.
My backup plan was to stuff them, but I didn’t have many options. Unlike appetizer-size stuffed mushrooms, I needed these to be somewhat healthy and not full of cheese and bread crumbs. I decided on roasting them simply with an egg and garnishing them with fresh, bright vegetables.
Last-minute, my husband suggested I brown chorizo sausage and sprinkle it over the eggs. Well, actually, he wanted to stuff them entirely with chorizo, but he’s also trying to lose a few pounds, so I didn’t let that happen!
The result was a super simple, healthy meal that was ready in less than 30 minutes.
Tips and more
First, you’ll want to wipe the mushroom clean with a clean cloth or paper towel.
Then, using a small spoon, scrape the stem and gills out. You’ll want to handle the mushroom gently to avoid breaking it.
Depending on the size of your mushroom and the size of your eggs, you may fill the mushroom cap with two eggs, if you prefer. I liked the egg-to-mushroom ratio, which was one egg. However, I really recommend planning for two mushrooms per person unless you have a lot of sides.
The last important tip to note is to rub the outside of your mushrooms with olive oil or vegetable oil. This prevents them from sticking and adds a little flavor.
Another ‘stuffed’ recipe to try is my Avocado Deviled Eggs.
Stuffed Baked Portobello Mushrooms Conclusion
If you like Paleo Stuffed Baked Eggs Portobello Mushrooms, you may also like: Fish Tacos with Mango Avocado Relish, Creamy Spicy Broccoli Soup, Mexican Meatloaf Recipe, and Philly Cheese Steak in Portobello Red Wine Sauce.
Another healthy meal is CHICKEN EGG ROLLS BOWL (delish lunch), Stuffed Mushrooms Recipe (great for appetizers) and STUFFED SMOKED PORK LOIN (a novelty and low-carb).
Our splurge meal for the week is ONE POT CHEESY CHICKEN – totally worth an extra workout.
Paleo Stuffed Baked Eggs Portobello Mushrooms
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Ingredients
- 1 tablespoon olive or vegetable oil
- 4 large Portobello mushroom caps
- 4 large eggs
- 1/2 cup chorizo browned and drained
- 1/3 cup roasted red peppers diced
- 1/4 cup sliced green onions
- 1 teaspoon dried parsley
- 1 teaspoon fresh thyme dried
- 2 tablespoon parmesan cheese shredded
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- ⅛ teaspoon cayenne pepper
Instructions
- Clean mushrooms and remove stems and gills.
- Brown chorizo sausage and drain
- Brush oil on mushroom caps. I just brushed it on the outside.
- Place mushroom on a baking sheet or oven-safe pan. Make sure they sit evenly. If they don’t place a dried bean or a small piece of aluminum foil under the mushroom so it sits flat.
- Crack an egg into a small bowl and gently slide it into the mushroom. Repeat with all the eggs and mushroom caps.
- Season with salt, pepper, red pepper, parsley and thyme.
- Bake 25 to 30 minutes, until egg is firm.
- Sprinkle with roasted red pepper, green onion, chorizo and parmesan cheese.
- Serve hot.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
This looks wonderful. The eggs are cooked just the way I like them. It’s a different egg dish for any meal. Well done.
Dear Paula, I love stuffed mushrooms. The egg is a marvelous addition…this looks so good! Take care dear, Catherine xo
Yum, yum and triple yum. I love mushrooms and these look scrumptious. I’m thinking weekend brunch?? Sammie feastingisfun.com